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Jamaican goat curry

"Goat is the world's most consumed meat and we hardly give it a look in Australia. I adore it in so many different preparations, from South-East Asian dishes through to Italian braises, but my favourite is Jamaican curry with its heady spices," says Evans. "I see spices as nature's medicine cabinet and use them in as much of my cooking as possible. If you can't get your hands on quality goat meat (farmers' markets are a good bet or online), then feel free to substitute lamb or another protein. But if you've never had goat before, I urge you to give it a whirl."

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Oyster Po Boy


You'll need

  Oyster Po Boy 24 Pacific oysters, shucked 3 eggs, lightly whisked 85 gm (½ cup) fine yellow cornmeal 85 gm (½ cup) coarse yellow cornmeal For deep frying: peanut oil 4 long bread rolls 8 leaves of butter lettuce 2 vine-ripened tomatoes, thinly sliced To serve: lemon wedges   Tartare sauce 1 egg yolk 1 tbsp lemon juice 250 ml (1 cup) sunflower oil 2 tbsp small salted capers, rinsed 5 cornichons, finely chopped ½ red onion, finely chopped ¼ cup finely chopped flat-leaf parsley

Method

  • 01
  • For tartare sauce, whisk together egg yolk and lemon juice until frothy. Whisking continuously, add oil in a thin, steady stream until emulsified, then season to taste with sea salt and freshly ground black pepper. Stir through remaining ingredients and refrigerate until required.
  • 02
  • Remove oysters from shell and pat dry with absorbent paper. Season whisked eggs with sea salt and freshly ground black pepper. Combine cornmeals on a plate and season to taste. Dip oysters in egg, then coat with cornmeal. Heat oil in a large deep saucepan or deep fryer to 180C. Fry oysters in batches for 3-4 minutes or until golden, then drain on an absorbent paper-lined plate.
  • 03
  • Halve bread rolls and spread with tartare sauce. Top with lettuce, tomatoes, fried oysters and enclose. Serve with lemon wedges.

While oysters, mussels and scallops receive their fair share of attention, there's a bevy of other shellfish, too, such as pippies, cockles and clams, which promise plenty of pleasure on the plate. These daintier varieties, along with mussels, should be purchased alive. You can check their condition by tapping any open shells - they should close immediately. They're sometimes sold sandless (that is, purged of sand), but if they're not, you'll need to purge them. Do this by soaking in salted cold water for about an hour. Discard any shells that don't open during cooking. While fresh scallops are available to restaurants, they're harder for home cooks to lay their hands on. Look for examples with plump flesh and always buy them fresh rather than frozen. If you can't find shellfish at your local market or fishmonger, give your local Chinatown a go.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Pale ale.

Featured in

Aug 2007

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